BARBARA'S FLANK STEAK DINNER
This became "Barbara's" after some tweaking of a recipe in "Monday to Friday Cookbook" by Michele Urvater, when friends starting asking for "your" flank steak dinner. It is one of my favorite meals. Good microwave-reheated for lunch too . Take the slices of rare to medium rare steak off, then microwave veggies and rice, return steak slices. The hot rice and veggies warm up the thin steak slices without over-cooking them.
Provided by BarbryT
Categories One Dish Meal
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle salt on bottom of heavy skillet.
- Heat about 1 minute; add steak and cook over fairly high heat about 3 minutes per side for medium rare, 4 to 5 minutes per side for a larger steak.
- Remove steak from skillet; season lightly with salt and pepper. Set aside.
- Off the heat, add the butter to the skillet.
- Add the peppers and mushrooms; saute over medium heat for 3 or 4 minutes.
- Add the water, cover and cook for about 3 minutes, stirring a couple of times.
- Add the corn and scallions; cover and cook another 3 or 4 minutes.
- Uncover and reduce until there is just enough liquid to moisten the vegetables.
- Thinly slice meat, across the grain, at a 45-degree angle.
- To serve, put cooked rice on plate or in a wide bowl; add vegetables; add slices of steak.
Nutrition Facts : Calories 907.5, Fat 25.7, SaturatedFat 12.6, Cholesterol 88.7, Sodium 186.3, Carbohydrate 126.9, Fiber 8.9, Sugar 7.4, Protein 47.2
BUFFALO FLANK STEAK
Steps:
- Mix all marinade ingredients. Marinate flank steak for four to six hours, refrigerated.
- Place buffalo flank on hot grill and cook to medium rare.
- In a medium saute pan over medium heat add oil and saute the peppers and onions. Keep warm and set aside. Place flour tortillas on the grill and heat until warm. Fold the tortillas and lay them on the plate. Place the meat just off the side and top with the sauteed peppers. Place one tablespoon of the Goat Cheese Guacamole on top of the flank steak.
- Puree all ingredients in food processor.
ONE-PAN FLANK STEAK & VEGGIES RECIPE BY TASTY
Here's what you need: broccoli floret, white onion, flank steak, olive oil, wild rice, salt, pepper, garlic powder, paprika, onion powder
Provided by Tiffany Lo
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- In a small bowl, add the salt, pepper, garlic powder, paprika, and onion powder. Stir until well combined.
- Place broccoli, onions, and flank steak on a baking tray.
- Coat broccoli and onions with olive oil.
- Sprinkle seasoning mix on flank steak, broccoli, and onions until coated.
- Bake for 15 minutes.
- Broil for 2 minutes.
- For medium, internal temperature of steak should reach 145°F (65°C). Let steak rest 10 minutes before cutting.
- Serve now with wild rice or refrigerate in airtight containers up to 3-4 days.
- Enjoy!
Nutrition Facts : Calories 828 calories, Carbohydrate 116 grams, Fat 17 grams, Fiber 12 grams, Protein 55 grams, Sugar 7 grams
SHEET-PAN STEAK DINNER
Steps:
- Preheat oven to 400°. In small bowl, combine rosemary and spices; set aside. , Place steak on 1 side of a 15x10x1-in. baking pan; place asparagus on remaining side in a single layer. Brush steak with oil and sprinkle with seasoning mix. Combine butter and garlic, pour over asparagus. , Cover with foil; bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°; medium-well, 145°), 25-30 minutes. Let steak stand 5-10 minutes before slicing. Serve with asparagus.
Nutrition Facts : Calories 380 calories, Fat 25g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 448mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
GARLIC FENNEL FLANK STEAK WITH ORANGES
While this dish may appear to be inspired by Italian or Spanish influences (which it is), it's also a take on one of my favorite Chinese dishes: spicy orange beef. I love to grill flank steak with a highly-flavored rub of garlic, fennel, salt and black pepper.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 2h40m
Yield 4
Number Of Ingredients 11
Steps:
- Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
- Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
- Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
- Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
- Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.1 g, Cholesterol 50.6 mg, Fat 19.8 g, Fiber 1.6 g, Protein 28.3 g, SaturatedFat 5.3 g, Sodium 1219 mg, Sugar 1.8 g
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